Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 3 quarts | JUICE FROM BEETS |
| 26 pounds | BEETS #10 |
| 2½ pounds | ONIONS DRY |
| 12 ounces | SUGAR; GRANULATED 10 LB |
| 1½ pounds | SUGAR; BROWN, 2 LB |
| 1 tablespoon | CINNAMON GROUND 1 LB CN |
| 2 teaspoons | PEPPER BLACK 1 LB CN |
| 2 tablespoons | CLOVES GROUND |
| 2 quarts | VINEGAR CIDER |
| 1 ounce | SALT TABLE 5LB |
1. DRAIN BEETS; RESERVE JUICE FOR USE IN STEP 2 AND BEETS FOR USE IN STEP 4.
IF WHOLE BEETS ARE USED, SLICE. 2. COMBINE RESERVED JUICE, VINEGAR, CINNAMON, CLOVES, SALT, PEPPER,AND SUGAR
3. COVER; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES. COOL.
4. COMBINE BEETS AND ONIONS.
5. POUR SAUCE OVER BEETS AND ONIONS. COVER; REFRIGERATE AT LEAST 3 TO 4 HOUR
BEFORE SERVING, KEEP REFRIGERATED UNTIL READY TO SERVE.
NOTE: 1. IN STEP 4, 2 LB 12 OZ DRY ONIONS A.P. WILL YIELD 2 LB 8 OZ THINLY
SLICED ONIONS.
NOTE: 2. IN STEP 4, 5 OZ (1⅔ CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.
Recipe Number: M03700
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .